Cut chicken and sausage into bite sized pieces. Add onions, peppers, celery, potatoes, picante sauce & broth. Cook for 1 to 1/2 hours or pressure cook meat for 10 minutes then cook all ingredients for 30 minutes. NOTES : Freezing Instructions - My family likes this better when we use rice to freeze this. We only do the potatoes when we will eat it that day (or as leftovers for the next week). Recipe by: Glenda Denham Posted to MasterCook Digest by "Melani D. Carey"
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|Serving Size: 1 Serving (358g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 10 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 32.9mg||10 %|
|Sodium 1168.7mg||40 %|
|Potassium 225.9mg||6 %|
|Total Carbohydrate 38.7g||11 %|
|Dietary Fiber 3.9g||15 %|
|Sugars, other 34.8g|
|Protein 16.5g||24 %|
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Calories per serving: 239
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